Fill a bowl with a bit of cold water. This is to cool the bottom of the pot. Prepare a large tray and cover with baking paper.
Put 1/2 the Isomalt into a pot. Put the pot onto a medium heat til the sugar melts, you can stir in all the loose pieces so they melt together, then add the next 1/2. Stir carefully till the new dry bits have started to incorporate. Add the thermometer and continue cooking. The sugar will start to look like a clear bubbling liquid. Bring the sugar up to 195 C and then turn off the heat.
Put the bottom of the pan into the water to stop the cooking. Dry the base once cooled as water will affect the sugar if it drips into your tray
Pour the sugar onto the lined tray.
Once set the Isomalt can be put into a storage container and kept for some time.
Use some of this sugar as pieces of glass. They will not melt even in the refrigerator.
You can always use praline too but this will melt quickly.
Find the recipe for Praline here.